When you are breastfeeding, it’s so easy to become focused on ensuring your little one gets enough to eat, that you forget about yourself. In order to produce breastmilk, you need to make sure you are consuming enough healthy food (plus snacks) and drinking plenty of water too.

It’s common to feel really thirsty and hungry as soon as your baby latches on. So why not get into the habit of grabbing your water bottle and a healthy snack before you sit down to feed?

1. Lactation cookies

Sure, their milk-making benefits may not be scientifically proven, but lactation cookies have been used for generations with great results (and they taste fantastic). The ingredient you will need to hunt down from the health food shop is brewer’s yeast, which is meant to help boost your milk production. Try one of our recipes in the 28 Day Weight Loss Challenge recipe hub. The best part is you don’t need to share them with anyone else because if you write ‘lactation cookies’ and label the container most people will think they contain your breast milk and will steer clear!!

3. Smoothies

Blend up your favorite fruits, some veggies, and some yogurt to add some creaminess if that’s your thing. Not only will you be enjoying a healthy snack but you also can throw in milk boosting ingredients to help bub as well.

Bonus: Next time you make your morning smoothie, make double and use the extra to pour into popsicle molds and freeze.

4. Fruit, Nuts, and Chocolate

What a combo! There are lots of ways to do this. You could slice up an apple or pear, and spread with 100-percent nut spread such as peanut butter or almond butter and top with a few dark choc chips. Or you could take some small chunks of banana or whole cherries and dip them in melted dark chocolate and sprinkle with LSA or coconut.

5. Popcorn Trail Mix

Make a healthy mixture of air-popped popcorn, whole nuts, chopped dried apricots, and coconut chips. Store in individual serves and enjoy anytime.

6. Homemade Dip

Get your food processor out and go to town by making two or three healthy dips to store in the fridge. Try our hummus, tzatziki or beetroot recipes available in the 28 Day Weight Loss Challenge. Then choose your dippers – brown rice crackers, carrot or celery sticks, or rice cakes.

7. Bliss Balls

It’s like these were invented for hungry, tired moms holding a baby. They keep really well in the fridge or freezer too, so you can grab a snack anytime hunger strikes. Check out our favorite Almond and Date Protein Bliss Balls.

8. Coconut Date Delight

Here is a great fix for a sweet craving, from The Healthy Mommy. An easy to prepare and healthy snack with the sweetness of dates and goodness of nuts and coconut.

Ingredients (Makes one serving):

  • 3 Medjool dates, fresh
  • 1 tablespoon pistachios, unsalted
  • 1 tablespoon walnuts
  • 1 teaspoon shredded coconut

Instructions:

  1. Cut dates in half and remove pits. Roughly chop pistachios and walnuts and combine.
  2. Fill each date half with nut mixture, sprinkle with coconut and serve.
This post originally appeared on The Healthy Mommy.

Rhian created The Healthy Mommy to support all moms after she had her first baby, when she realized there was no healthy living program designed for moms. Since then, she’s worked nonstop helping moms and building our plans and community to become the #1 healthy lifest‌yle program JUST FOR MOMS!

 

Cloth diapering is not for everyone, but if you are using cloth diapers (or you’re hoping to once your baby arrives), I know the thought of cloth diapering when you’re out and about can be a little intimidating.

Except for during a brief yeast rash incident and a week filled with nonstop diarrhea, our family has used cloth diapers every day with our daughter since week two.

Here’s what we’ve found to work best for making it quick & easy to use cloth diapers on the go:

  1. The secret to success = a high-quality wet bag. The most important part of successfully cloth diapering on the go is having a high-quality wet bag. You want one that isn’t going to let the smell out or leak through as the day wears on. We’ve tried lots and lots of wet bags and the Medium Planet Wise Wet/Dry Bags are hands down our favorites. They are super sturdy compared to the others we’ve tried, and we love the second dry pocket (you’ll see why here in a bit). We have three of these so that one is always clean when we need to go out.    
  2. To line or not to line? That is the question. And for us, the answer is an unequivocal yes. Everyone has their own opinion on using disposable diaper liners but for us, they’ve been a huge factor in our ability to use cloth when we’re out and about. Liners make it easy no matter what situation we find ourselves in. For example:
    • Situation A: One of us is changing our daughter’s poopy diaper in a bathroom with easy access to a toilet so we plop the poop into the toilet, toss the liner in the trash, and put the diaper in our wet bag. Now it’s ready to go in the wash (or our main wet bag) when we get home!
    • Situation B: Our daughter has had explosive diarrhea or an extremely messy, non-ploppable poop. We tightly fold/button up the diaper (like you would a disposable) and toss it in the wet bag. When we get home at the end of the day, that diaper is going to be 1000x easier to deal with.
    • Situation C: We’re nowhere near a bathroom and poop time has struck. We tightly fold up the diaper and toss it in the wet bag, like above. When we get home, it will be easy to plop out the poop. ​ We’ve also tried several different brands of liners and the SmartBottoms biodegradable ones are our favorite. They seem to work the best and are also the softest.    
  3. Pre-line your diapers and bring 1-2 more diapers than you think you need. We put the disposable liners in all of our diapers before we add them to the diaper bag. This tiny extra step makes diaper changes on-the-go 2000x easier because you aren’t trying to juggle finding the liners, tearing off a liner, and putting the liner in while you’re trying to keep your toddler from rolling off the changing table. How many diapers you need is going to depend on the age of your baby. Right now, our daughter is 18-months and we only need to change her diaper every 2-3 hours (unless she poops). We typically bring 4-5 diapers with us for a full day out and line them up in the bottom of our diaper backpack.  
  4. What to do about wipes? We’ve used both cloth and disposable wipes on the go. If you’re going to use cloth wipes, you’ll quickly find that everyone has a different opinion on the best method. This is just what we personally found to work best for us:
    • Use Grovia Cloth Wipes. We bought a ton of these wipes. They are a nice size and super absorbent compared to the others we tried.
    • Pre-wet the cloth wipes and then roll them. We don’t always have access to a sink or water source when we’re out and I personally found using a tiny spray bottle to be extremely annoying. Instead, we would wet the wipes before we went out, roll them up, and place them in a tiny wet bag.
    • Get a good wipe wet bag. We tried several wet bags for this purpose with disastrous results until finally landing on one that truly doesn’t let the water seep out. If you’re looking for the perfect wet bag for wipes, I highly recommend the Planet Wise Wipe Pouch.
    • Toss the dirty ones in with your cloth diapers. Once you’ve used a wipe, just toss it in with your dirty diapers. Disposable wipes are pretty straightforward, except what to do with them when you’re on the go if you aren’t within reach of a trash can. Here’s where your wet bags second pocket comes into play! We keep a thin wet bag in the second pocket—we’ve found these Planet Wise Lite Wet Bags to work perfectly. A plastic bag would also work. Then, if we aren’t near a trash can (which happens more often than you would think), we just put the disposable wipe in the wet bag and store the bag in the second (dry) pocket to deal with when we get home.    
  5. Be strategic with your diaper bag. I often hear people say that it’s harder to cloth diaper on-the-go because the cloth diapers are so much bulkier than disposables. We use all-in-one cloth diapers and travel mostly by foot in the city, but never have to carry around more than a single diaper backpack. And it’s a normal-sized backpack—not some monstrosity! The diapers squish up more than you might think, and we can easily fit enough diapers for an entire day along the very bottom of our diaper backpack. Stay tuned for our article next week with tricks for packing your diaper bag when you’re headed out to eat!

That’s it! It may seem like a lot, but it essentially works just like disposable diapering: you bring diapers with you and change their diaper as needed, but instead of tossing the diaper in the trash you toss it in your travel wet bag. Tada!

This post originally appeared on Highchair Society.

Megan loves hiking with family, a good gin cocktail, and reading Llama Llama Red Pajama to her toddler on repeat. She lives in DC and is the co-founder of Highchair Society, a website & blog dedicated to helping parents have 5-star kid-friendly dining experiences

It doesn’t take long once you become a parent to realize how dirty kids can be. When fellow mom and microbiology lab tech Tasha Sturm decided to test how germ-y her own kiddos hands were in 2015, she was in for a surprise.

The picture you’re about to see may look like a sweet, Pinterest-worthy craft but in reality, it’s a depiction of all the bacteria on your kid’s hand! After a romp in the backyard and a few pets of the family dog, Sturm had her son place his hand in a sterile Petri dish—and results are downright horrifying and yet, still kind of pretty, too.

Source: American Society for Microbiology

Sturm allowed the Petri dish to sit at body temperature for 24 hours, then set it out at room temperature for a week before taking the photo you see above. The result is a conglomeration of various types of bacteria, which could be bacillus, staph or yeast.

So why is this photo from four years ago making the rounds? Well, now that spring is here it’s highly likely the entire family will be spending ample time outdoors—and coming into contact with all sorts of substances. This is a perfect reminder that proper hand-washing technique never goes out of style

In addition to keeping hands clean before things like eating and after using the restroom, Sturm also takes the time to remind us that the skin does a wonderful job of serving as a natural barrier. Despite the importance of practicing good hygiene, being exposed to certain types of bacteria is actually a good thing for the body, because it helps improve your immune system.

The final takeaway? Let your kids play in the dirt all they want—and just make sure those adorable hands and fingers are squeaky clean before sitting down for dinner.

––Karly Wood

Feature photo: Sharon McCutcheon via Pexels

 

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Photo: Shelley Onderdonk via The Anti-Cookbook

You’ve waited a long time for this: the long, cold winter is teasing its end. Buds are beginning to bloom, and they do look full of promise, don’t they? The idea that the kids can finally go outside feels like a winning lottery ticket after all the feet-wiping, nose-blowing and big jacket bundling you’ve just endured.

You can feel the change coming and you’re there for it. And then, whoosh, just as fast as you can say “Hey, I can easily use up three hours looking for four-leaf clovers” it’s raining. Pouring.

The whole “April showers bring May flowers” is not fixing how baited and switched you feel right now. But you know what will? A multi-step activity with some independence, research, education and baking. And we’ve got you covered. Do you know what day it is today? It’s Breads of the World day! That’s right. We checked.

Step 1: Get those kids together to discuss some bread and geography. There might be an argument. Or six. But, come on, there would be anyway, and these will be educational. “No, Sam, Pita is flat!” beats “I’m not touching you!” any day. Plus, it’s authorized internet use. Bingo!

Step 2: Once they’ve agreed on a country and a type of bread, it’s time to find a recipe. One that they can do mostly themselves, with your supervision. A few fun tips: focaccia has fingerprints, challah, zopf bread or choreg require braiding, and, yes, soft pretzels do not have to come out of a box.

Step 3: While that bread is rising, let these young people use their imaginations. Only step in if they go all Lord of the Flies on you. Otherwise, tell them to make choices about how to fill the time. Reading? Card games? Starting their own food blog or baking business?

Step 4: Just put the oven light on, okay? They want to watch what happens. It’ll be fine. It’s not a cake and it’s not going to collapse on itself. Just avoid third degree burns and you’re good.

Step 5: Cooling can be excruciating! But it is necessary. See Step 3, only shorter.

Step 6: That moment when they taste it. What, it stopped raining? Great. Crumbs outside.

Here’s an excerpt from The Anti-Cookbook in cases your bakers get excited about Zopf bread:

Zopf Bread Recipe

Originally made for an elementary school World Fair Day (my son’s country was Switzerland); our first version from the Internet was unpalatable. Round 2, we experimented and got this one.

Ingredients:

Milk, 1 1/3 cups

Yeast, 1 Tbsp.

White flour, 3 1/2 cups

Sea salt, 1 Tbsp.

1 Egg, separated

Melted butter, 2 Tbsp.

 

Directions:

  1. Dissolve 1 tbsp. yeast in 1 1⁄3 cups warm milk.
  2. Add 1 egg yolk, 2 tbsp. melted butter, 2 cups white flour, and 1 tbsp. sea salt. Stir.
  3. Add 1 1⁄2 cups more flour, 1⁄2 cup at a time.
  4. Turn out onto floured surface and knead for 5 minutes.
  5. Return to bowl, place in warm spot, cover, and let rise (about 2 hours).
  6. Punch down, divide into 3, and roll each part into cylinders.
  7. Braid, stretching dough from both ends. Pinch ends together, place on greased cookie sheet, and let rise another 15 minutes.
  8. Preheat oven to 425 degrees.
  9. Brush loaf with wash of egg white and 1 tbsp. water.
  10. Bake 25 minutes.
The Anti-Cookbook Easy, Thrifty Recipes for Food-Smart Living
Tinybeans Voices Contributor

We're Shelley Onderdonk and Rebecca Bloom. A veterinarian and a lawyer-turned-writer walk into a kitchen… We aren’t chefs and that’s exactly the point. We have a lot to share about food-smart living with our own young-adult children and other people and their children, too. Together, we wrote The Anti-Cookbook: Easy, Thrifty Recipes for Food-Smart Living.

If you’re one of the millions that watched the Incredibles 2 during its opening week, then you were treated to Pixar’s latest short, Bao before the film. You’re not alone if the heartwarming short made you tear up —or if it even made you a little hungry. Critics are raving about the cute film and now you can satisfy your cravings with this adorable dumpling recipe from Bao.

Domee Shi, the film’s writer and director—and the first female director for a Pixar short—was inspired by her own experiences forming and cooking the Chinese dumplings with her mom when she was a kid.There’s a reason the film feels so authentic: Shi actually brought in her mom to the studio to give the movie’s production team a lesson in how to actually make the dumplings—and here’s how you can make your very own, too!

Wanting to give fans the chance to share in the dumpling tastiness, Shin created the illustrated recipe to spread her mom’s knowledge. Read on to see how you can make your own bao at home.

The Ingredients

Disney/Pixar

You should be able to find all of these ingredients in your local grocery store; check the Asian or international aisle for the oyster sauce.

First, Make the Dough

Disney/Pixar

Like all good dumplings, start with your flour and yeast.

Time to Roll Up Your Sleeves

Disney/Pixar

Shi's recipe calls for 500 mL of water, which is the equivalent to a little more than 2 cups.

Nap Time

Disney/Pixar

Well, nap time for your dumpling dough, anyway. 

Making the Filling

Disney/Pixar

Every dumpling has two delicious elements: a nice, yummy dough and some kind of tasty filling. For this recipe, Shi uses pork, but you could sub for other meats or meat alternatives.

Mix It Up

Disney/Pixar

All of these ingredients for the filling will fill your kitchen with delicious, savory aromas of umami.

Let's Get Rolling

Disney/Pixar

Time to wake up that dough from its nap and roll it into shape.

The Windmill Technique

Disney/Pixar

If you've never used the windmill technique to roll out dough before, Shi has provided this helpful tutorial.

The Dumplings Take Shape

Disney/Pixar

We hope your hungry, because this recipe makes a pretty good amount of dumplings!

Putting It All Together

Disney/Pixar

This part is especially perfect for little hands if you have your kids helping you in the kitchen.

Pinch & Twist

Disney/Pixar

To give your bao its characteristic shape, make sure you both pinch and twist the top to seal it.

Time for a Steam Bath

Disney/Pixar

While the most authentic preparation for Chinese bao would be to use a bamboo steamer, a metal steamer or even a mesh strainer (lined with cabbage leaves to prevent the dumplings from sticking) also works if you don't have a bamboo one on hand.

There’s still one more step in Shi’s recipe—but we don’t want to spoil the ending of the cute film in case you haven’t seen it yet. You’ll have to see Bao for yourself to see the very last and most hilarious step to making these very special dumplings!

—Shahrzad Warkentin

Featured photo: Walt Disney Thailand via YouTube

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This is not your grandma’s Seder. No way. With kosher for Passover sushi and lasagna, you’re about to celebrate the holiday in a totally new way. Yeah, yeah, you have to trade your crusty rustic Italian bread for the yeast-free version. And hey, you don’t have to wander the desert without the ability to let the dough rise. But now New Jersey-based Kayco has something to make your Passover Seder… um, different?

What’s on the table for your Seder? Well, there’s the matzah. And there’s also a shank bone, egg, bitter herbs, saltwater, mortar-esque charoset and leafy greens. And of course, sushi and lasagna. Wait… sushi AND lasagna? Yep.

photo: PRNewsfoto/Kayco

Even though sushi and lasagna are far from a Passover tradition of the old, these meals might just be something that your family will enjoy. Kayco’s riced cauliflower may not be what your kiddos expect. But making kosher sushi with mom is something that they don’t exactly get to do every day.

Oh, you say the kids aren’t into sushi? That’s okay. Kayco’s lasagna and fusilli are a few other kosher items that no one will expect to see on the Passover Seder table.

https://www.instagram.com/p/BgjYlGHBLtO/?taken-by=kosherdotcom

Along with their totally tasty new offerings, Kayco is partnering with Kosher.com to feature new kosher (of course) recipes. Cookbook author (of Perfect for Pesach) and Kosher.com celebrity chef, Naomi Nachman, said (in a press release), “Many of this year’s new Passover products allow us to push culinary limits and create holiday menus that are both contemporary and gourmet.”

What’s your favorite family Passover recipe? Share your top pick with us in the comments below.

—Erica Loop

Featured photo: Raw Pixels via Unsplash

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photo: My Flourless Kitchen

Sneak some extra veggies into your little one’s diet with this genius recipe from Erin of My Flourless Kitchen. If you don’t have a spiralizer, Erin recommends cutting your zucchini into quarters lengthwise and peeling off strips with a vegetable peeler (or you can find them pre-spiralized at some grocery stores).

Ingredients
For the meatballs:
10 ounces extra lean ground beef
1 egg
1 tbsp nutritional yeast
1 tsp garlic powder
1/2 tsp fennel seeds

For the zoodles:
4-5 zucchini
2 cups of tomato sauce

Method
For the meatballs:
1. Combine all ingredients and form into small (golf-ball sized) balls.

2. In a saucepan over medium heat, brown the meatballs for a couple minutes on all sides.

3. Pour the tomato sauce over the meatballs and cover with a lid. Simmer for 20 minutes.

Instant Pot method:
1. Put the browned meatballs in the Instant Pot, cover with sauce and cook at high pressure for 10 minutes.

For the zoodles:
1. Using a spiralizer, make your zucchini noodles (zoodles).

2. Add them to your cooked meatballs and sauce and cook briefly, just enough to warm them.

Thanks to Erin for sharing this recipe with us—visit her at My Flourless Kitchen for more healthy, family-friendly recipes. You’ll love her take on paleo, low-carb and gluten-free eating.

If you want the taste and crispiness of fried chicken, but aren’t thrilled with the idea of actually deep frying your meal here’s a tasty alternative: oven baked crispy chicken from one of our favorite food bloggers, Marin Mama Cooks. The chicken is packed with flavor thanks to the brine (good to know: you’ll need to plan ahead to make this as the chicken requires 3-4 hours to brine before baking). So if you have the time to plan ahead this recipe is a sure winner. Check it out below!

Serves 4-6

Ingredients:
6 chicken drumsticks and 2 thighs (bone-in, skin-on) or 4 thighs and 4 drumsticks – see my above note on chicken quantities – You can use any combination of chicken pieces for this recipe, even bone-in, skin on breasts. We just prefer the darker meat, as it has more protein and way more flavor.
3 tablespoons sea salt – Don’t use table salt! Table salt contains iodine, which doesn’t work with brining.
1 tablespoon honey – honey adds a depth of flavor
1-2 quarts warm/room temp water – you want enough water to cover all of the chicken
For the breading:

1 cup almond meal flour – I used Bob’s Red Mill
2 teaspoons celtic sea salt – I love this brand as it’s unrefined and chock-full of minerals
1 tablespoon nutritional yeast – I love this brand from Bragg
1 teaspoon chopped fresh thyme leaves
½ teaspoon cayenne pepper
½ teaspoon smoked paprika
In a large (large enough to hold all the water and chicken) stainless steel or glass bowl, (don’t use plastic) whisk together 3 tablespoons sea salt, 1 tablespoon honey and 2 quarts warm water to create a brine.

Method:
1. Place chicken drumsticks and thighs into the brine, cover, and transfer to the refrigerator. Let the chicken marinate in the refrigerator for 3-4 hours. Make sure that there is enough water to submerge the chicken, if not, add more water.

2. When the chicken is finished brining, preheat your oven to 350 degrees, and line a rimmed baking sheet with parchment paper.

3. Take out the chicken drumsticks and thighs and pat each piece of chicken throughly dry with a paper towel. Drying the chicken drumsticks and thighs will keep your chicken from getting soggy.

4. In a shallow bowl, gently whisk together the almond meal, seal salt, nutritional yeast, thyme, cayenne pepper and smoked paprika. Dredge the chicken drumsticks and thighs in the seasoned breading until well-coated on all sides. Arrange them presentation side down in a single layer on the baking sheet.

5. Bake for 20 minutes, then turn over each drumstick and thigh, and then increase the oven temperature to 425 degrees and bake for an additional 10-15 minutes, or until the chicken’s internal temperature reaches 165 degrees. Increasing the oven’s temperature to 425 helps to ensure a crispy skin.

Note: If your chicken is finished cooking, but not browned to your liking, then you can place the chicken under your boiler for a few minutes to brown up the skin.

NOTE: Baking times vary as chicken cuts vary in size. My chicken cuts were on the smaller side, so my total baking time was roughly 30 minutes. Don’t worry if you overcook the meat, brined dark meat chicken is very forgiving and still tastes great even if it’s overcooked!

Have you tried brining meat before? We love this method! Tell us your thoughts below!

Recipe and photo courtesy of Jacquelyn of Marin Mama Cooks. Visit her website for more tasty kid-friendly recipes.

What do the makers of Menchie’s do when they get a little hungry for something that’s not a flavor of the month?  Open up a Neapolitan-style pizzeria!  At MidiCi in Sherman Oaks, beneath show stealing stovepipe ovens and meticulous ingredients lies a pizza spot that is worth traversing canyons and freeways.  Exceptional eating, awesome atmosphere, and the monkeys are as mad for it as they are for Menchie’s.

When Is A Date Night Not A Date Night?
When you bring the kids! Dine beneath a sprawling indoor olive tree, under soaring ceiling on sleek black barstools.  There’s an espresso machine aptly named after a Greek goddess and artisanal gelato that is destination worthy all by itself. It’s sure a far cry from the family pizza scene of yore: no TV set on a SpongeBob loop and/or oversized rodents coming over to force a photo. But this place, beauty notwithstanding, is designed for family. And the pizza?  It’ll blow you (and the kids) away.     

Step Back In Time
The scene here is less hyper-stimulating (not counting the pizza) and more sublime.  With culture creeping out of every corner, bring the kids around the restaurant for a look—even the condiment counter is a vision.  And mind the floor on the way there, it’s micro-cement, hand applied with a trowel, honoring the tradition dating back to the Roman Empire.  So you get a little art history alongside your artisan pie.

Speaking of history, MidiCi pizza makers have all endured rigorous training in authentic Neapolitan pizza gastronomy and they make the magic right in the heart of the restaurant.  The ovens, sand and stone hand hewn, are wood firing wonders, hand built by a third-generation family in Naples, burning at 1000 degrees the Neapolitan way.  Cool eye candy for kids, to see the way pizza was made when and where it was invented.  And then to taste pizza exactly how it should taste.

“Fast” Food, Not “Fast Food”
Get in line and pick your pizza pleasures (MidiCi literally translates into “You tell me”) and let the prized pizza makers top it with whatever you like you (there are plenty of kiddo friendly fixins). Got a kid with a penchant for pickiness? Not a problem—they’ll go as plain as they prefer.  If  you’re feeling too tired to make decisions, they offer classics and pre-created specialties and substitutions are delightfully accommodated.  Pies are one size and range in price from $7-$14.  If they can agree on toppings, kiddos can probably get away with splitting one.

Then sit and relax, but not too much, because these pies bake in 90 seconds, so before they can squeeze out even one verse of the “I’m hungry” blues, dinner is served. Dessert you can order when you’re done eating your meal; it’s at a separate register where you don’t have to wait in line with the pizza people.

Here’s what’s in your pizza dough: Non-GMO flour imported from Naples, pure water, sea salt, live yeast.  That is it.  And what they put on top is just as pure; crushed non-GMO Italian peeled tomatoes, “white gold” buffalo mozzarella; it’s all the stuff you’d use at home.  If you had a grandma from Naples coming over to make dinner.

Beyond the Pies
With a whole burrata section to delight in, this place makes introducing burrata to bambinos easy.  The Burrata with purple kale, grape tomatoes, and homemade pesto is kind of like pizza deconstructed.  So good that routine kale rejection won’t happen.  They may even try a bit of beet with the burrata.  Expanding palates, one bite at a time. 

Even if you think you’re too full for dessert, you need to try it.  The signature Nutella calzone is completely off the chain. All puffed up and bursting with berries and banana, doused in Nutella…fuggedaboudit.  The kids won’t even beg for Menchie’s on the way home.

While you’d happily eat here without the kids, the beauty of this place is that they’re not only welcomed, they’re wanted. It feels beautiful and bright and makes you linger and chat over an espresso, but service is also as fast and friendly as eating at your local neighborhood joint, or at a friend’s house.  MidiCi has created a space for congregating and reconnecting over manna from heaven, or Naples.  Same thing.  

MidiCi Neapolitan Pizza
14612 Ventura Blvd.
Sherman Oaks
818-788-2178
Online: www.mymidici.com

What’s your favorite dinner spot that appeals equally to adults and kids?  We’d to hear love your tips in the comment section!

—written and photographed by Jolie Loeb

If you’re breezing through Capitol Hill anytime soon with your kid crew, you may want to make a bee line for District Doughnut, the brand new neighborhood bakery that’s already turning heads and tantalizing everyones’ tastebuds. One early taste tester claimed DD (not to be confused with Dunkin Donuts) gives Krispy Kreme a run for their money (GASP!). Don’t take our word for it—chomp down on your own baker’s dozen.

What Kids Will Love
That’s easy. They’ll love everything about this sweet shop, which is ran by a team of chefs and entrepreneurs who have been obsessed with donuts since they themselves were little. Unique flavor combos like Nutella Bacon, Key Lime Pie, Brown Butter, and Dulce de Leche may sound exotic, but they are completely kid palette-friendly and a perfect pick-me-up anytime of the day (they are open from 8 am until all of the doughnuts are sold out).

What’s in it for You
Diet-busting? Yes! But even we deserve something special every now and again. The bakery runs a tight (and tasty) ship, offering just eight to 10 flavors a day—in a mix of yeast, cake, and gluten free varieties. The shop also hawks drip coffee from Compass Coffee, a new Shaw-based roaster started by two former marines. Planning a shindig? Before opening the brick and morter, DD acted as a doughnut delivery service, dropping off confections to offices and parties across the DMV, which they will continue to do.

While You’re in the Neighborhood
The building is small and there isn’t much by way of seating or lounging. But, there are plenty of benches outside to sit on. You and the kids can also walk off the sugar by taking a brisk walk to one of the various parks nearby—Folger Park, Lincoln Park, Marion Park, or Stanton Park.

District Doughnut
749 8th St., SE
Online: districtdoughnut.com

Will you try this new doughnut shop? Let us know in the comments section below. 

—Ayren Jackson-Cannady

Photos courtesy of District Doughnut via Facebook